Discover The Renaissance Blackstone, a downtown Chicago luxury hotel near Grant Park. This downtown Chicago hotel has been a favorite of movie stars, sports legends, royalty and presidents since 1910. Thoughtfully restored to its original grandeur, this Michigan Avenue hotel features French Beaux-Arts architecture and over 1,400 contemporary works by local artists. The Blackstone boasts stunning guest rooms and suites, while Mercat a la Planxa serves modern Catalan cuisine in a unique Mediterranean setting. Host unforgettable affairs inside the magnificent Crystal Ballroom and marvel at 11,396 square feet of lavish meeting space. Located just steps from Chicago's major attractions including McCormick Place, Grant Park, Soldier Field, Art Institute of Chicago, Field Museum, Millennium Park, Navy Pier and Shedd Aquarium. Welcome to The Legendary Blackstone Renaissance.

GENERAL PURPOSE

Supervise banquet service operations to achieve customer satisfaction, quality service and compliance with corporate/franchise policies and procedures while meeting/exceeding financial goals.

Position is responsible for long and short term planning and day-to-day operations of the banquet section. Recommends policy and procedural changes. Implements and monitors and department's budget and manages expenses within approved budget constraints.

ESSENTIAL DUTIES/RESPONSIBILITIES

Analyze banquet event orders, communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations.

Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.

Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.

Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality.

Supervise human resources in the banquet area to retain and motivate associates, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, recommend discipline and termination, as appropriate. 

OTHER DUTIES/RESPONSIBILITIES

Participate in all special projects, task forces and committees, as required.

JOB QUALIFICATIONS

Requires advanced knowledge of the principles and practices within the catering, food and beverage and hospitality professions. This includes experiential knowledge for supervising of people, complex problems, efficient sales activities and food and beverages management.

Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations.

Ability to make occasional decisions which are generally guided by established policies and procedures.

Previous supervisory experience in Food and Beverage is required.

2 years of previous Banquet experience required.

Must be able to stand and walk for long periods of time and lift up to 25 lbs.

Must be able to work a flexible scheduling.

Demonstrated hospitality/restaurant skills and a strong work ethic are required.

Sage Hospitality Resources is one of the nation's leading hotel management and development companies, specializing in management and development of full service and limited service hotels nationwide. We are recognized as an innovative leader in the industry as an operator, employer, developer, and investor. In every business activity, Sage is focused on its vision - "To be recognized by our customers as the best in our business."

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace, perform pre-employment substance abuse testing and criminal background screening.